Browned Butter Chocolate Chip Cookies
User Reviews
4.9
Browned Butter Chocolate Chip Cookies
Description
Browned Butter Chocolate Chip Cookies bring together carefully browned unsalted butter and a dual-flour mix consisting of all-purpose and bread flour. The butter is cooked over medium heat until it emits a nutty aroma and amber brown bits form. This browned butter is combined with granulated and dark brown sugars, eggs including an extra yolk for richness, and vanilla. The dough incorporates baking powder, baking soda, and fine sea salt for leavening and flavor balance. Semisweet chocolate chips and chocolate baking wafers are folded through the dough, providing varied chocolate textures.
The dough is wrapped and chilled for at least 24 hours and up to 72 hours, allowing flavors to develop fully and the dough to firm for better cookie shape. After chilling, the dough is softened slightly before scooping and baking until edges are set but centers remain soft, creating a satisfying contrast in texture.
These cookies can be enjoyed on their own or paired with milk or coffee as a snack or dessert. The chilling step is important for flavor depth and managing dough consistency during baking.
Ingredients
- 2 unsalted butter
- 1/2 granulated sugar 100 grams
- 1 1/4 cups dark brown sugar lightly packed (250 grams
- 1 1/2 cups all-purpose flour 190 grams
- 1 cup bread flour 127 grams
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 2 egg at room temperature, large eggs plus 1 egg yolk
- 2 teaspoons vanilla
- 1 1/2 cups semisweet chocolate chips 255 grams
- 1 cup semisweet chocolate baking wafers from Guittard or Valrhona, 140 grams
Instructions
- In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Add in the sugars, stir, then set aside to cool completely.
- In a medium bowl combine the flours, baking soda, baking powder, and salt.
- To the browned butter mixture, add the eggs, egg yolk, and vanilla and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.
- Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
- Meanwhile, preheat the oven to 350ºF. Line baking sheets with parchment paper.
- Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
- Bake for 11 to 13 minutes, or until golden brown. Let cool for 2 minutes before removing to wire racks to cool completely.
Notes
- Remember to allow the browned butter to cool completely before combining with sugars and eggs to avoid cooking the eggs prematurely.
- Chill the dough for 24 to 72 hours to improve texture and flavor; do not skip this step.
- Use a rubber spatula to gently mix ingredients without overworking the dough.
User Reviews
Overall Rating
4.9
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